Ingredients for 18 medium pancakes

3/8 teaspoon xanthan gum
½ cup potato starch
½ teaspoon salt

¾ cup cornmeal (whole-grain preferred)
¾ to 1 cup milk
1 ½ teaspoons baking powder
2 large eggs
2 tablespoons grated lemon rind or ½ teaspoon lemon oil
3 tablespoons melted butter or vegetable oil
3 tablespoons sugar

Directions

Whisk together the first six ingredients and set aside.

Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter. Allow the batter to rest for 10 minutes, while you preheat your griddle.

Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.

Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.

Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.

Ingredients for 4 servings

½ tsp. table salt
1 cup low-fat buttermilk
1 Tbs. canola oil
1 Tbs. cornstarch
1 Tbs. honey
1 tsp. pure vanilla extract
1-½ oz. (1/3 cup) almond meal
2 large eggs
2 tsp. baking powder
4-¾ oz. (1 cup) brown rice flour
Cooking spray
Pure maple syrup, for serving

Directions

Heat the oven to 200°F.

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant ¼ cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.

Serve the pancakes with the maple syrup.

Ingredients for 4 servings

2 onions, peeled and roughly chopped
2tbsp fresh basil
2tbsp fresh parsley
2tbsp rapeseed oil
4 cloves garlic, peeled and finely chopped
6 sun dried tomatoes, finely chopped
100ml red wine
150g button mushrooms, sliced
400g gluten free spaghetti
500g lean beef mince
780g chopped tomatoes with basil
freshly ground black pepper
Parmesan Cheese as desired
Salt

Directions

Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced a little. Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. Bring to the boil, cover and simmer for 1 hour stirring from time to time.

At the end of cooking add the basil and parsley. Cook the gluten free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese. 

Ingredients for 8 servings

1tbsp cocoa powder
4 large eggs
100g (4oz) Doves Farm Gluten Free white self-raising flour
140g (5oz) butter, cut into pieces
225g (8oz) golden caster sugar
225g (8oz) plain chocolate

Directions

Preheat the oven to Gas Mark 4, 180℃, fan 160℃. Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Break 175g (6oz) of the chocolate into pieces and put into a glass bowl over a pan of simmering water along with the butter. When melted, take the bowl off the pan and put aside.

Chop the rest of the chocolate into small chunks and set aside.

Whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy and almost doubled in volume. Pour in the cooled melted chocolate, and gently fold, before sifting in the flour and cocoa and gently folding again. Lastly stir in the chopped chocolate.

Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for about 20 minutes, or until the middle is just set and the top is crusty. Remove from the oven and leave to cool in the tray. Finish off by sprinkling over some cocoa powder.

Bake according to the recipe but stop before adding decoration. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add it after the baked goods have fully defrosted and are at room temperature.

Ingredients for 8-9 servings

For the Crock Pot/Slow Cooker:

½ to 1 tsp dry herb season mix of choice
½ to 1 tsp sea salt and pepper (adjust to your taste and sodium content needed)
¾ cup wild rice
1 cup chopped broccoli (to be added last)
1 cup fresh cranberries
1 shallot or red onion (1/3 cup chopped)
1 ¼ cup quinoa ( Better Body Foods Quinoa )
2 golden beets (chopped, sliced) if you don't have golden beets, then regular beets or squash work too
2 ¼ to 3 cups broth
3 tbsp orange juice

Ingredients to add after the quinoa pilaf is cooked:

½ cup or so of fresh basil or parsley
½ cup pumpkin or sunflower seeds (roasted or raw)
1 cup feta crumbles (5oz)
1 tbsp olive oil or avocado oil
extra dried cranberries to mix in if desired.
salt/pepper to taste

Directions

Clean, chop, and prep your vegetables. Place vegetables (minus the broccoli), quinoa, wild rice, broth, fresh cranberries, and seasoning in crock pot. Pour your broth and orange juice on top and mix thoroughly.

Important Note each slow cooker works differently. If you don't want your broccoli overcooked, please add it the last half hour of cooking versus at the beginning. If you want it more cooked add the broccoli with the rest of the vegetables at the beginning.

Place on high for 2 to 2 ½ hours or low for 5 hours. Check half way and mix ingredients in pot with spoon. see notes for if pilaf is too dry or too wet halfway through cooking

Quinoa should be fluffy once done. The wild rice will still be a little al dente.

Remove and place all contents in a large bowl.

Mix in the remaining pilaf ingredients. Seeds, feta, dried cranberries, and any extra fresh raw vegetables you might want to use up.

Add salt, pepper, and any other spices desired.

Mix again.

Top with fresh herbs.

Serve immediately or store in fridge (covered) until ready to serve.

Notice that the final amount of peeled, shredded, and drained eggplant must be 250 grams in total. Make sure to drain liquid first before weighing. To drain, wrap eggplant in cheesecloth, let sit for 5 minutes, then squeeze all the liquid out.


In a large bowl, mix well the shredded eggplant, ground flaxseed, almond flour, egg, oil, salt, and pepper until it forms a wet ball. Turn dough out on a piece of parchment paper.

Press mixture into a 9" x 11" rectangle, about ⅛" to ¼" thick. If needed, use a baking tray of the specified size as a guide.

Transfer the shaped dough, still on the parchment paper, to a cookie sheet with open sides. Open-sided cookie sheets will make it easier to slide the pizza in and out.

Meanwhile, slice the vegetables into thin coins and set aside. You will probably only need half of each vegetable. Set aside. If you prefer, wrap sliced vegetables in plastic wrap to prevent any discolouration.

Preheat oven to 375°F (190°C).

Place sheet on the middle rack and bake for 20 minutes.

Remove from oven and top the crust with another parchment paper, then using another tray, flip over. Peel off top parchment.

Top the crust with the sliced vegetable coins, alternating them. Brush or spray with olive oil. Season with sea salt.

Bake for another 10 to 15 minutes.

Garnish with micro greens and drizzle with balsamic vinegar.

Cook penne according to package directions. Remove from heat; drain and set aside.

Meanwhile, in a large skillet, cook Swiss chard in olive oil over medium heat until wilted, approximately 4 minutes. Remove from heat; transfer to a large serving bowl. Add cooked penne, olives, cilantro, scallions, vinegar, lemon juice, lemon zest, smoked paprika, sea salt and pepper; gently toss to combine.

Serve warm. 

Thaw or lightly steam ¾ cup shelled edamame and set aside.

Saute onion and ginger in 1 tsp coconut oil (or coconut oil spray) till soft and fragrant (about 5 minutes). Add edamame and swirl.

Place the edamame, onion, and ginger in a food processor and add the sweet potato, quinoa flakes, flax seed, lime juice, cilantro, tamari or coconut aminos, and dash of red pepper flakes, if using.

Pulse to combine, then run the motor and add some water until consistency is very thick but easy to mold.

Bake at 350° for about 35 minutes, or pan fry till crispy on the outside but still chewy.

These burgers are wonderful: a little sweet, a little spicy, and tangy from the cilantro and lime.